Philly Cheese Steak Sloppy Joes Recipe

I reimagined Philly Cheesesteak Sloppy Joes into a melty, spice-kissed weeknight dinner with a surprise dessert to follow.

I always mess around with comfort food, but this Philly Cheesesteak Sloppy Joes idea just stuck. I pile thinly sliced ribeye or sirloin, finely chopped into a glorious mess and smother it with provolone or American cheese until everything gets gooey and ridiculous.

It’s loud, kinda greasy, and exactly the thing I crave when I want a real Beef Dinner instead of pretending to eat healthy. Don’t expect elegance, expect forks and napkins and accidental bites you won’t regret.

And yes, dinner then dessert; you earn something sweet after demolishing this.

Ingredients

• Ribeye or ground beef: rich in protein and iron, adds meaty umami and fat.
• Yellow onion: adds sweetness and fiber when cooked, boosts savory depth in sloppy joes.
• Green bell pepper: crunchy, vitamin C rich, gives mild bitterness and fresh color to sandwiches.
• Mushrooms: earthy and low calorie, boost umami and add meaty texture without extra fat.
• Provolone or American cheese: melts creamy, gives salty gooeyness and calcium, its comforting.
• Ketchup and tomato paste: add sweet tang and concentrated tomato flavor, provide sugars and carbs.
• Chocolate chips: make cookies sweet, high in sugar and fat, pure treat.

Ingredient Quantities

• 1 lb thinly sliced ribeye or sirloin, finely chopped (or 1 lb ground beef if you want it easier)
• 2 tbsp vegetable oil or butter, plus extra for toasting buns
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 8 oz cremini or button mushrooms, sliced (optional but tasty)
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 2 tbsp tomato paste
• 1/2 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tbsp packed light brown sugar (optional, helps round the flavor)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 6 to 8 slices provolone or American cheese (or 1 cup shredded Cheddar or 1 cup Cheez Whiz)
• 4 to 6 hoagie rolls or sturdy burger buns
• 2 tbsp unsalted butter, softened for toasting buns

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 cups semisweet chocolate chips
• Optional: 1 cup chopped nuts like walnuts or pecans, or vanilla ice cream for serving

How to Make this

1. Prep everything first: finely chop 1 lb thinly sliced ribeye or sirloin (or use 1 lb ground beef if you want it easier), chop 1 medium yellow onion, 1 medium green bell pepper, slice 8 oz mushrooms, mince 2 cloves garlic, set out 2 tbsp unsalted butter for toasting buns and 2 tbsp oil or butter for cooking. Preheat oven to 350 F if you plan to warm rolls there.

2. Heat a large skillet over medium high and add 2 tbsp vegetable oil or butter. Add the chopped beef, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and brown until mostly cooked, breaking it up a bit if using sliced meat. If there’s a lot of fat, drain a bit but leave some for flavor.

3. Push meat to the side, add the chopped onion, bell pepper and mushrooms to the skillet and saute until softened about 5 to 7 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant. Dont let the garlic burn.

4. Stir in 1/4 cup ketchup, 2 tbsp tomato paste, 1/2 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and 1 tbsp packed light brown sugar plus 1/4 tsp crushed red pepper flakes if you want heat. Simmer gently until saucy and slightly thickened about 5 to 8 minutes, taste and adjust salt and pepper.

5. Turn heat low, nestle 6 to 8 slices provolone or American over the meat so it melts, or stir in 1 cup shredded Cheddar or 1 cup Cheez Whiz if thats your jam. While cheese melts, spread the 2 tbsp softened unsalted butter on cut sides of 4 to 6 hoagie rolls or buns and toast in a hot pan or under the broiler until golden — this adds crunch and keeps buns from getting soggy.

6. Pile the cheesy sloppy steak onto toasted rolls, press a little so cheese holds, serve hot. Tip: if it gets too thick add a splash more beef broth, too thin simmer uncovered to reduce. Thats dinner.

7. For dessert preheat oven to 350 F and line baking sheets with parchment. In a bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy, about 2 minutes.

8. Beat in 2 large eggs one at a time, then stir in 2 tsp pure vanilla extract. In another bowl whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda and 1 tsp kosher salt then slowly mix the dry into the wet until just combined.

9. Fold in 2 cups semisweet chocolate chips and optional 1 cup chopped nuts. Scoop tablespoon sized dough onto the sheets (chill the dough 15 to 30 minutes if you want thicker cookies and less spreading), bake 9 to 12 minutes until edges are set and centers look slightly underdone. Cool 5 minutes on the sheet then transfer to a rack.

10. Serve cookies warm with vanilla ice cream if you like, or store cooled cookies in an airtight container. Quick hacks: for chewier cookies underbake a touch, for more flavor toss half the chips on top before baking, and for the sandwiches use thinly sliced steak for the true Philly vibe or ground beef when you want speed.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for browning the meat, cooking veggies and melting the cheese
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Mixing bowls (one medium for dough and one small for wet/dry ingredients)
7. Baking sheet(s) lined with parchment, broiler safe for toasting buns and baking cookies
8. Cooling rack
9. Tongs or a flat spatula for toasting and assembling sandwiches

FAQ

Philly Cheese Steak Sloppy Joes Recipe Substitutions and Variations

• Meat (1 lb thinly sliced ribeye/sirloin or ground beef): swap for ground turkey or chicken (same weight, cook till browned, add a little extra Worcestershire for savory boost), ground pork (richer, same amount), thinly sliced chicken breast or thighs (about 1 to 1.25 lb since poultry shrinks less), or for veg heads use crumbled seitan or finely chopped portobello mushrooms (use same volume, add extra soy or Worcestershire to deepen flavor).
• Cheese (provolone/American/Cheddar/Cheez Whiz): use mozzarella or Monterey Jack for mellow meltiness, pepper jack for a little kick, Swiss or gruyere for nuttier notes, or vegan meltable slices/shreds if you need dairy free (use same amount, stack slices over the hot meat to get that gooey pull).
• Ketchup (1/4 cup): sub in tomato sauce or canned crushed tomatoes plus 1 tsp sugar (same volume), or 2 tbsp tomato paste whisked with 2 tbsp water, or BBQ sauce for smoky sweetness (start with a bit less cause it can be sweeter), or a mix of 1 tbsp sriracha and 3 tbsp tomato sauce if you want heat.
• Eggs (2 large, cookie recipe): for 1 egg use 1 tbsp ground flaxseed mixed with 3 tbsp water (let gel), or 1/4 cup applesauce (makes cookies softer), or 1/4 cup mashed banana (adds flavor and chew), or 1 tbsp commercial egg replacer mixed as package says; note each swap changes texture, so cookies may be a bit cakier or chewier.

Pro Tips

1) Pat the meat mostly dry before it hits the pan and work in batches if needed. If you crowd the skillet it steams instead of browns, and you lose that little crust that gives the filling real flavor.

2) After you cook the veggies, scrape up the browned bits and simmer the sauce until you can see it tighten a bit. Tomato paste and a splash of broth need a minute to lose that raw taste, otherwise itll flatline the whole thing.

3) For melty, gooey cheese, lower the heat and cover the pan or tent with foil for a minute so the cheese melts evenly. Shredded cheese melts better if you toss it with a teaspoon of cream or warm milk first.

4) For the cookies chill the dough 15 to 30 minutes if you want thicker, chewier cookies, and pull them when the edges are set but centers still look a little soft. Rotate the pans halfway through baking so they brown evenly, and if you want big chocolate pockets press a few extra chips on top right before they go in.

Philly Cheese Steak Sloppy Joes Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I reimagined Philly Cheesesteak Sloppy Joes into a melty, spice-kissed weeknight dinner with a surprise dessert to follow.

Pin

Servings

8

servings

Calories

750

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch) for browning the meat, cooking veggies and melting the cheese
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Mixing bowls (one medium for dough and one small for wet/dry ingredients)
7. Baking sheet(s) lined with parchment, broiler safe for toasting buns and baking cookies
8. Cooling rack
9. Tongs or a flat spatula for toasting and assembling sandwiches

Ingredients

• 1 lb thinly sliced ribeye or sirloin, finely chopped (or 1 lb ground beef if you want it easier)

• 2 tbsp vegetable oil or butter, plus extra for toasting buns

• 1 medium yellow onion, finely chopped

• 1 medium green bell pepper, finely chopped

• 8 oz cremini or button mushrooms, sliced (optional but tasty)

• 2 cloves garlic, minced

• 1/4 cup ketchup

• 2 tbsp tomato paste

• 1/2 cup beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 tbsp packed light brown sugar (optional, helps round the flavor)

• 1/2 tsp kosher salt, plus more to taste

• 1/4 tsp freshly ground black pepper

• 1/4 tsp crushed red pepper flakes (optional)

• 6 to 8 slices provolone or American cheese (or 1 cup shredded Cheddar or 1 cup Cheez Whiz)

• 4 to 6 hoagie rolls or sturdy burger buns

• 2 tbsp unsalted butter, softened for toasting buns

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed light brown sugar

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

• 2 1/4 cups all purpose flour

• 1 tsp baking soda

• 1 tsp kosher salt

• 2 cups semisweet chocolate chips

• Optional: 1 cup chopped nuts like walnuts or pecans, or vanilla ice cream for serving

Directions

• Prep everything first: finely chop 1 lb thinly sliced ribeye or sirloin (or use 1 lb ground beef if you want it easier), chop 1 medium yellow onion, 1 medium green bell pepper, slice 8 oz mushrooms, mince 2 cloves garlic, set out 2 tbsp unsalted butter for toasting buns and 2 tbsp oil or butter for cooking. Preheat oven to 350 F if you plan to warm rolls there.
• Heat a large skillet over medium high and add 2 tbsp vegetable oil or butter. Add the chopped beef, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and brown until mostly cooked, breaking it up a bit if using sliced meat. If there's a lot of fat, drain a bit but leave some for flavor.
• Push meat to the side, add the chopped onion, bell pepper and mushrooms to the skillet and saute until softened about 5 to 7 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant. Dont let the garlic burn.
• Stir in 1/4 cup ketchup, 2 tbsp tomato paste, 1/2 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and 1 tbsp packed light brown sugar plus 1/4 tsp crushed red pepper flakes if you want heat. Simmer gently until saucy and slightly thickened about 5 to 8 minutes, taste and adjust salt and pepper.
• Turn heat low, nestle 6 to 8 slices provolone or American over the meat so it melts, or stir in 1 cup shredded Cheddar or 1 cup Cheez Whiz if thats your jam. While cheese melts, spread the 2 tbsp softened unsalted butter on cut sides of 4 to 6 hoagie rolls or buns and toast in a hot pan or under the broiler until golden — this adds crunch and keeps buns from getting soggy.
• Pile the cheesy sloppy steak onto toasted rolls, press a little so cheese holds, serve hot. Tip: if it gets too thick add a splash more beef broth, too thin simmer uncovered to reduce. Thats dinner.
• For dessert preheat oven to 350 F and line baking sheets with parchment. In a bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy, about 2 minutes.
• Beat in 2 large eggs one at a time, then stir in 2 tsp pure vanilla extract. In another bowl whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda and 1 tsp kosher salt then slowly mix the dry into the wet until just combined.
• Fold in 2 cups semisweet chocolate chips and optional 1 cup chopped nuts. Scoop tablespoon sized dough onto the sheets (chill the dough 15 to 30 minutes if you want thicker cookies and less spreading), bake 9 to 12 minutes until edges are set and centers look slightly underdone. Cool 5 minutes on the sheet then transfer to a rack.
• Serve cookies warm with vanilla ice cream if you like, or store cooled cookies in an airtight container. Quick hacks: for chewier cookies underbake a touch, for more flavor toss half the chips on top before baking, and for the sandwiches use thinly sliced steak for the true Philly vibe or ground beef when you want speed.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 250g
• Total number of serves: 8
• Calories: 750kcal
• Fat: 40g
• Saturated Fat: 16g
• Trans Fat: 1g
• Polyunsaturated: 4g
• Monounsaturated: 18g
• Cholesterol: 150mg
• Sodium: 900mg
• Potassium: 700mg
• Carbohydrates: 70g
• Fiber: 3g
• Sugar: 28g
• Protein: 35g
• Vitamin A: 800IU
• Vitamin C: 20mg
• Calcium: 200mg
• Iron: 4mg